The Best Toad in the Hole. Comfort at Its Best

"This is the one. No fail, not heavy podge but yummy wonder A perfect toad in the hole . for me this means brown yummy sausages (or left over beef/pork/lamb), a light custary yorkshire pudding, crispy on the edges and risen and fluffy inside. Onions to add flavor. Many use onion gravy but i am a little bit of a heathen here..with this recipe i can enjoy all of it without needing lashings of gravy but of course it would be perfect on it. A brian turner recipe slightly tweaked by me. Its best known as an english dish but with canada';s british heritage its very popular here as well. Do not be afraid of the proportions or the vinegar. I was, so used to heavier batters, more flour..and never with vinegar. Yet it helped lighten the pud and the batter was just perfect with the sausages..they even rose in the cooking. made this for the 3rd time, and this time was wanting something even quicker so didn't use the onions or herbs, just browned the sausages in the baking dish while the batter sat. Also halved it and it was just as wonderful"
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by K9 Owned photo by K9 Owned
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
Ready In:
1hr 35mins




  • Preheat the oven to 180C/gas 4.
  • Sieve the flour into a large mixing bowl, then crack in the eggs. Add the milk and water and mix well to combine.
  • Add a pinch of salt and the malt vinegar and leave the mixture to stand for 30 minutes.
  • Put a deep ovenproof baking tin on the stove, and heat 2 tablespoons of the dripping or lard. Add the sausages and fry until browned. Put into the oven to cook for a further 10 minutes.
  • In a frying pan, heat the rest of the dripping or lard and fry the onions until golden. Add the mixed herbs and season with salt and pepper.
  • Turn the oven up to 220C/gas 7.
  • Take sausages out of the oven and sprinkle over the onions. Pour in the batter, and place the tin back into the oven. Bake for 25 minutes.
  • Turn the oven down to 180C/gas 4 and cook for a final 10 minutes, until the top is golden-brown and crisp.
  • Remove from the oven and serve with gravy.

Questions & Replies

  1. What kind of gravy? And where is the recipe?
  2. what are the measurements in ounces?


  1. This took me, as a Brit, totally by surprise as it turned out as an omelette. In Britain traditional toad-in-the-hole has a Yorkshire pudding surrounding the sausages. The taste was good however.
  2. Okay Marra, I concede that this is indeed a magnificent Toad in the is excellent, but NOT as good as mine!! LOL! LOL! I am ONLY joking! It is slightly different to mine, but we LOVED it for lunch today served with mashed potatoes and gravy! I usually put my onions IN the gravy, but this was LOVELY with the onions being baked with the toad! A BEAUTIFUL British classic and I was pleased to tag this in PRMR - The Toad wars may be over Marra - this was a great recipe, we both really enjoyed it! No photo, as mine did not look as nice as yours in your photo - I used an old baking tray which was not very photogenic - tasted SUPERB however! Thanks Marra! FT:-)
  3. Never had this before so didn't know what to expect. Rich salty sausages encased in a light, savoury custard-like egg and REALLY delicious!! The caramelized onion was perfect and made this a pretty delightful breakfast
  4. Tried this version as it came out as best when googled - it's not. There is far too much batter so it ends up as a savoury deep custard rather than airy batter. I will revert to Delia next time.
  5. W thoroughly enjoyed this version of Toad in the Hole or as my Canadian husband calls it..."Pig In A Poke." Thank you very much for posting! Made on Behalf of the Looney Spoon Phoodies - ZWT6

RECIPE SUBMITTED BY I am a middle aged foodie who has had the luxury of living all over the world except asia. Lived in or grew up in Nigeria, Kenya, Chicago, Russia,and haiti. born in New Zealand, brother born in Austria and many more. I have chronic medication resistant depression after 10 years on anti depressants that worked well but would stop working after a year or two, so now do my best at home living on disabilty. Not a bad thing, many have far worse health issues but i have been able to concentrate on food/cooking. My main passions are my cats. I live in the woods and somehow many starving strays or "dumps" have found the message babies who passed on left in the woods saying "suck lives at xxxx road. Most arrive sick and/or starving. Right now i have 2 that arrived with feline herpes and their attendant 2ndry bacterial infections but are doing beautifully. One old man who was going to be euthanized bc a lady who found him as a stray was moving and didnt want him...well he was a biter and rather grumpy who was in ICU for 3 days with a deadly gut infection which was fixed but he left with a diagnosis of diabetes. 3 months on insulin and finally diet controlled and he caught the herpes virus, respiratory symptom version and turned into a cuddler. Butterscotch must think "why didnt i figure out this cuddle stuff was great before i got sick!" Doing wonderfully even though he has bouts. he and the other kids are my babies. Sadly Butterscotch died of Lymphatic cancer in winter of 2008. A year before Big Boy arrived in my life, starving and weak. Full of affection he jumped into my arms and stayed, turns out he has FIV (cat hiv) so he needs to be watched closely. I love him dearly <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src=""> <img src="" border="0" alt="Photobucket"> <img src=""> <img src="">
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